Julienne the vegetables using a mandolin if you have one otherwise by hand in long spaghetti like strips.
Slice the shallot the same way,thin strips.

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In a large non- stick skillet,sauté the shallot in two tbsp.of the oil until tender, then add the garlic and lightly brown. Remove from the skillet using a slotted spoon.(I like to pre-heat my pan before making this dish,food won't stick. Hot pan,cold oil, food won't stick!)
Add the peppers first,sauté until tender.
Now add the squash and let it cook,undisturbed for a few minutes then turn it gently using a pair of tongs if you wish.Add the parsley and cheeses,reserving some for garnishing. Drizzle with the remaining oil and serve! Enjoy! :)

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Note: If you wish you also can add some diced fresh plum tomatoes and basil but only at the end to avoid adding to much liquid to the dish.